Egg-Free Carrot Cake Breakfast Cake | Easy & Toddler-Friendly
This easy Carrot Cake Breakfast Cake is soft, moist, lightly sweet, and topped with a creamy Greek yogurt cream cheese frosting. It’s made with bananas, carrots, quick oats, and almond flour, and the best part is that you can mix everything right in the baking dish!
My toddler absolutely loved this one, and I love that it feels like a little slice of carrot cake for breakfast while still being made with simple, wholesome ingredients.
It’s also completely egg-free and mostly sweetened with ripe bananas, making it such a fun breakfast or snack for the whole family.
Why You’ll Love This Recipe
- Egg-free
- Mostly naturally sweetened with ripe bananas
- Made with oats, almond flour, and carrots
- Everything can be mixed right in the baking dish
- Soft and moist
- Toddler-friendly
- Great for breakfast, snack, or meal prep
- Topped with an easy Greek yogurt cream cheese frosting
Egg-Free Carrot Cake Breakfast Cake | Easy & Toddler-Friendly
Difficulty: Easy9
squares10
minutes35
minutesIngredients
2 very ripe bananas
1 cup finely grated carrots
¼ cup plain Greek yogurt
1 tablespoon maple syrup
2 tablespoons milk
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract
1 cup quick oats
¾ cup almond flour
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 tablespoons hemp hearts, optional
- Frosting
¼ cup cream cheese, softened
¼ cup thick plain Greek yogurt
1 tablespoon maple syrup
½ teaspoon vanilla extract
Directions
- Preheat the oven to 350°F.
- Add the bananas directly to the baking dish and mash well.
- Add the carrots, Greek yogurt, maple syrup, milk, melted butter or oil, and vanilla.
- Add the quick oats, almond flour, cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and optional hemp hearts.
- Mix everything directly in the baking dish until thoroughly combined, then smooth the top.
- Bake for 30–35 minutes, or until the center is set and a toothpick comes out without wet batter.
- Cool completely.
- Whisk together the softened cream cheese, Greek yogurt, maple syrup, and vanilla until smooth.
- Spread the frosting over the cooled cake. Slice into 9 squares and enjoy!
Notes
- Use very ripe bananas for the best natural sweetness.
This is a lightly sweet breakfast cake. Add another 1–2 tablespoons of maple syrup if you prefer it sweeter.
Finely grate the carrots so they soften completely while baking.
Let the cake cool completely before slicing or frosting—it firms up considerably as it cools.
Store leftovers covered in the refrigerator for up to 4 days.
Tips for the Best Breakfast Cake
Use very ripe bananas.
The spottier the bananas, the sweeter your breakfast cake will be. Since we’re only adding a tablespoon of maple syrup, ripe bananas make a big difference.
Finely grate the carrots.
Finely grated carrots soften beautifully while baking and blend into the cake much better than thick shreds.
Don’t skip the cooling time.
This cake is very soft when it first comes out of the oven. Letting it cool gives the oats and almond flour time to set and makes it much easier to slice.
Use thick Greek yogurt for the frosting.
A thicker yogurt will give you a creamier frosting that stays nicely on top of the cake.
Adjust the sweetness if needed.
This is intentionally a lightly sweet breakfast cake. If you’re making it for adults or prefer a sweeter carrot cake, you can add another tablespoon or two of maple syrup.
Optional Add-Ins
You can also add:
- Finely chopped walnuts or pecans
- Raisins
- Unsweetened shredded coconut
- Chia seeds
- Extra hemp hearts
- A small handful of mini chocolate chips
For younger children, make sure any nuts are prepared and served in an age-appropriate way.
Is This Carrot Cake Breakfast Cake Toddler-Friendly?
Yes! This is one of those recipes that works really well as a family breakfast or snack. It’s soft, egg-free, and mostly sweetened with ripe bananas.
My toddler loved this one, especially with the creamy frosting on top!
For younger children, you can leave out the maple syrup or adjust it based on your family’s preferences. Always serve foods in an age-appropriate size and texture.
Can I Make It Without the Frosting?
Absolutely. The breakfast cake is soft and moist on its own, so the frosting is completely optional.
That said, the Greek yogurt cream cheese frosting gives it that classic carrot cake feel and is my favorite way to serve it!
Storage
Because the frosting contains Greek yogurt and cream cheese, store the frosted breakfast cake in an airtight container in the refrigerator for up to 4 days.
You can enjoy it straight from the fridge or let an individual piece sit at room temperature for a few minutes before serving.
If you’re making the cake ahead, you can also store the cake and frosting separately and frost individual pieces as you serve them.
